Wild Rice & Mushroom Soup
Wild rice (which is not rice at all but a grain) has a real nutty taste.
Ingredients
- 5 cups GF chicken broth
- 10 g ¼ cup dried porcini mushrooms, crumbled
- 2 Tbsp butter or margarine
- ½ cup onion finely chopped
- 1/3 cup wild rice
- 4-6 cloves black garlic* mashed
- 1 ¼ cups shiitake or brown mushrooms ½ coarsely chopped, the rest sliced
- 2-4 Tbsp fresh chives finely chopped
- ¼ - ½ cup light cream or canned coconut milk to taste
Instructions
- In a saucepan bring the stock and dried mushrooms to a boil. Remove from heat and steep for 5 minutes.
- In a large pot melt butter and sauté onions and rice for about 5 minutes. Add in chicken broth mixture, cover and simmer 15 minutes.
- Add the garlic and simmer another 15 minutes covered. If using black garlic, mash it up and mix it first with a bit of the hot stock in a small dish until its fully dissolved, then pour into pot.
- Add fresh mushrooms and cook uncovered until wild rice is tender, about 15-20 more minutes.
- Stir in as much of the cream as you'd like, along with the chives and serve.
Notes
* or use 3 cloves fresh garlic, minced
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